Pork Hamburger (Single Fermentation)

Mix high-gluten flour, milk, milk powder, sugar, and eggs, knead until there is no dry flour, seal and refrigerate overnight (or let rest at room temperature for more than 30 minutes).

Take out the dough, first add the yeast, knead until the yeast is dissolved and there are no granules, then add the salt and knead until the salt is dissolved. Finally, add the corn oil and knead until the dough develops a relatively resilient and smooth thick film (no need to form a 'glove film'). After the dough has been refrigerated overnight and rested, it naturally develops gluten. The next day, take it out of the fridge, and you can pull out a slightly thick, very elastic large film just by hand.

No need to ferment, just divide into 4 equal parts, shape into balls, place into a hamburger round mold, and cover with plastic wrap to ferment until doubled in size.

While the dough is fermenting, make the meat patties. Add egg, salt, light soy sauce, sugar, cornstarch, pepper, and cooking wine to the minced pork, and stir in one direction until it becomes firm, then marinate for 30 minutes.

Add the diced onions and mix well. From the minced meat mixed with onions, I took 1/3 and mixed it with taro to make taro meat patties, and 1/3 and mixed it with carrots to make carrot meat patties.

Brush oil on the frying pan, do not turn on the heat yet. Place the ground meat into a ring mold (I used an egg frying mold) and press it flat and firmly (be sure to press the meat tightly, otherwise it will fall apart).

Gently remove the mold, turn to medium heat, don't rush to flip it, pan-fry for about 2 minutes, and when the bottom of the patty changes color and sets, flip it over, turn to low heat, cover with a lid and cook until the patty is fully cooked, then remove from the pan and set aside.

After the dough has risen to twice its size, brush the surface with egg wash and sprinkle with white sesame seeds.

Place in a preheated oven, middle rack, with both top and bottom heat, bake at 130°C for 20 minutes (note to bake until the sesame seeds are golden in color; if the color is satisfactory, cover with aluminum foil. Adjust the baking time and temperature according to your own oven).

Take out of the oven, remove from the mold, let it cool, and air dry on the internet.

The bread is cut in half from the middle, and then lettuce leaves, a meat patty, and salad dressing are added in order.

Put in the tomatoes, lettuce leaves, and bread.

Homemade burgers, rich in ingredients, nutritious and delicious, hygienic and healthy.